Prawn kebabs (The Moroccan Collection, Hilaire Walden)

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ready in 30 mins


These are quick to make and very tasty.


1kg pumpkin flesh, seed and fibre removed
Small knob of butter
750ml vegetable stock
750ml milk of choice
salt and white pepper to taste
2 tsp sugar
75g cooked rice
1 tsp cinnamon


1. Put the prawns into a glass or pottery bowl.  Mix together the lemon juice, olive oil, garlic and mint, season with salt and pepper and pour over the prawns.  Stir to coat the prawns with the dressing then leave for 30 minutes.

2. Thread the prawns on to skewers and cook under a preheated grill for about 3 minutes on each side until they turn pink.

3. Serve on a bed of salad, if you like, with lemon wedges.

Serves 4

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